The Characteristics of Crackers Made from Formulation of Wheat and Modified Water Yam Flour. Food Science and Technology Journal (Foodscitech), [S. l.], v. 3, n. 1, p. 18–23, 2020. DOI: 10.25139/fst.v0i0.2681. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2681. Acesso em: 30 jun. 2026.